Berry Chia Granola + Cinnamon| Be Nourished

Ok, we’re taking a poll here…

How many of you fall asleep at night wondering what the next day’s breakfast is going to be!? Guilty, here. ;) You know, they do say it’s the most important meal of the day…and it just so happens to be filled with some of my favorite foods!

I’ll eat a bowl of cereal or granola just about any time of day…that’s why this crunchy, cinnamon chia granola loaded with pumpkin seeds, dried berries, and puffed rice cereal is a winner in my book!!

It’ll make your whole house smell like fall, too :) And well, the weather this next week is forecasted in the perfect range between patterned leggings and boots, so I’m going to be making a fresh batch of this yummy any-time-of-day-food and enjoy it!! Join me? :) Or just come on over and we’ll share it together :)

Cheers!

This is one of those recipes you can improvise as much as you want. If it’s a little dry to you, or you want more fruit, more nuts, etc., there are no rules! Just make sure it’s decently moist before baking – that will ensure its “crunch”! :)

Ingredients:

6 cups puffed rice or millet

4-5 cups rice chex

2-3 cups gluten free oats  (you don’t have to use these if you don’t want, or if you’re allergic, but they’re a great “filler”!)

2-3 cups raisins

1 cup raw pumpkin seeds

1 cup goji berries

1 cup raw cashews

1 cup raw sunflower seeds

1/2 cup sesame seeds

1/2 cup chia seeds

1 cup raw almonds

4 Tbsp cinnamon

These make up the bulk of the granola, but you can add whatever you like from pecans, walnuts, raw coconut, etc.

Directions:

Every granola needs a liquid binding in order for it to be chunky and crunchy! Most granola recipes call for maple syrup or honey, which you could totally use if you want to save time and you don’t mind a little extra sugar! I use frozen fruit – typically frozen peaches or berries, and cook them down on the stove. Once they’re cooked down, I’ll add a little cornstarch and water for thickening and pour it over the granola! This is one of those “eyeball” recipes that I don’t have specific measurements for, but just make more/less depending on how much you need.

I go off the measurement that if there’s not enough liquid, ingredients in the bowl aren’t fully moist. Aka, you need to add more water or “jam” ;) If it’s too moist, there will be liquid in the bottom of the metal bowl. If that’s the case, just add another ingredient! This granola is everything but the kitchen sink! ;)

Bake at 325 for 60-90 minutes, stirring occasionally and rotating sheets. When it’s done, it’ll be golden brown but it may still be “soft”. Take it out of the oven and let it cool. It’ll crisp up as it cools!

Scoop some into a bowl, top with frozen fruit and pour some coconut milk over the top!